Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Duck à l'orange
Duck à l'orange

Duck à l'orange

Preparation 10 minutes
Cooking time 1 hour
Servings 4

Ingredients

  • 1 whole duck, about 2 kg (4 1/2 lb)
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 1 orange, halved
  • 30 ml (2 tbsp) sugar
  • 30 ml (2 tbsp) distilled vinegar
  • Juice of 2 oranges
  • 600 ml (2 1/2 cups) veal stock
  • 60 ml (1/4 cup) Grand Marnier or Curaçao
  • 15 ml (1 tbsp) corn starch
  • Zest of 2 oranges, blanched

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Brush the duck with oil.
  3. Season both the inside and outside of the duck.
  4. Insert a half orange into the cavity.
  5. Cook in the oven for about 2 hours or until the internal temperature between the the thigh and the drumstick indicates 80°C (180°F).
  6. About 15 minutes before the end of the cooking, slice the other half of the orange and garnish the top of the duck with these slices.
  7. Meanwhile, in a saucepan, heat the sugar and vinegar over medium heat.
  8. Watch carefully as it simmers, without stirring, until the syrup turns into a nice amber colour.
  9. Add the orange juice, the veal stock and the Grand Marnier.
  10. Let the sauce slightly reduce for about 15 minutes.
  11. Dissolve the cornstarch in a bit of lukewarm water.
  12. Add the zest.
  13. Keep warm.
  14. Remove the duck from the oven and set aside to rest for 5 to 10 minutes.
  15. Serve with steamed carrots and glazed turnips.
Availability in stores